Goan Fish Curry

Ingredients

• 4 tbsp EVOO

• 1 tbsp yellow mustard seeds

• 20 fresh curry leaves (1-2 sprigs)

• 1 large onion, finely diced

• 3 cloves garlic, finely crushed

• 2 tsp Kashmiri chilli powder

• 2 tsp ground coriander

• 2 tsp ground turmeric

• 400 g canned chopped tomatoes

• 100 ml tamarind liquid

• 1 tbsp sugar (brown or white), or jaggery

• 2 green chillies, each sliced lengthways into 6 pcs, with seeds

• 2 cups coconut milk

• 700 g snapper fillets, cut into 2"  chunks (or could use peeled prawns, barramundi. Vegetarians can use pumpkin).

• salt and pepper

To serve

• steamed rice, fried onions, lime, coriander (optional – roti)

Method

Heat the oil in a heavy-based saucepan or kadhai (wok) over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for

about 10 minutes, or until softened and lightly golden-brown.

Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies, and simmer for about 10 minutes, or until rich and reduced.

Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.

To serve

Place rice on a shallow bowl, top with curry and garnish.